sf wrote:

>
> >I see no reason that the recipe can't be halved. I am not in the habit of halving
> >recipes for people. I figure that if they are smart enough to follow a recipe they
> >should be smart enough to half themself.
>
> I meant post the <original> recipe. There are interested readers who
> don't have that cookbook.

Biscuits
Preheat oven to 450 F

2 cups all purpose flour
1/2 tsp salt
1/2 tsp cream of tartar
4 tsp. baking powder
2 Tbsp sugar
1/4 cup sortening
2/3 cup mik.

Sift together try ingredients. Cut in shortening until it is the texture of coarse
crumbs. Make a well and pour milk into the well and stir briskly until the dough
follows the fork. Place on a lightly floured surface and knead gently 10-12 strokes
until soft and stretchy. Pat or roll it out until it is about 1/2 thick. Cut with a
cookie cutter and bake on a an ungreased cookie sheet and bake 10-12 minutes until
golden brown.

Makes 16 biscuits.


Notes
-. for a softer texture, place biscuits on the pan touching one another.
- cut biscuits can be kept in the fridge for up to an hour before baking.

***** these bicuits do not keep well after cooking. Leftovers should be wrapped up and
put into a freezer as soon as possible after cooking nad cooling.